Easy. Peasy. And, yes, cheesy. (Sorry, had to go there. The rhyme was just too tempting.)
Two of my favorite things, both equally indulgent, in one fantastic dish? Yes, please! Fluffy potato gnocchi basking in a rich, creamy cheese sauce worthy of gracing the plate of even the hautiest of Mac & Cheese snobs? Fill ‘er up, and I’m already calling dibs on seconds.
It’s awe-inspiring. Has my kitchen ever churned out such a fine bowl of creamy comfort before? And The taste!
There’s just a small price to pay for a few decadent cheeses. And some calories. But the finished product absolutely pales in comparison.
Three Cheese Gnocchi Mac & Cheese
2, 16 oz, pkgs potato gnocchi
3 tbsp cornstarch
1 cup chicken broth
2 tbsp butter
3-4 tsp minced garlic
1 cup half and half, or milk (warmed)
1 1/4 cups shredded fontina cheese
1 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
Salt & pepper, to taste
finely-chopped fresh parsley or basil, for topping
1. Cook the gnocchi according to package instructions. Drain and set aside.
2. While the gnocchi cooks, get started on the cheese sauce: In a small bowl, stir together the cornstarch and the broth until evenly combined and set aside.
3. In a large skillet, over medium heat, heat the butter or olive oil. Add in the garlic and saute, stirring, about 1-2 minutes. Stir in the cornstarch mixture, and whisk until combined. Add in the milk, and whisk until combined. Continue cooking, whisking constantly, until the mixture reaches a low boil. Then remove from heat, and stir in the cheeses until they too are melted and the cheese sauce is smooth. Season the sauce with salt and pepper, to taste, if desired.
4. Combine the cooked gnocchi and cheese sauce together in the pot you cooked the gnocchi in, and toss together until the gnocchi are evenly coated. Serve immediately, with a sprinkle of finely chopped, fresh basil and/or parsly and a sprinkle of shredded Parmesan, if desired.
recipe adapted from Gimme Some Oven